Chipotle Citrus Tofu and Broccoli and One Dish Vegan Book Review & Giveaway

When the folks at The Harvard Common Press asked me to be a part of the blog tour for her new book, I decided to jump into it. The book has more than 150 delicious well-rounded vegan meals with plenty of protein and other nutrients in one dish. Diwali celebration have taken up a lot of the early November time. But I managed to get through a couple of recipes and bookmark another whole bunch in the book.

The book covers a wide variety of Soups, Salads, Stews, Chili, Pasta, Casseroles, Stir fries, pizza, pot pies and so much more. Most of her recipes are fairly simple and generally likable. Most recipes also are food allergy friendly and use whole and least processed ingredients. There is a well organized index in the book. It makes it easy to find a recipe by name or main ingredient. Cooking charts for grains and beans are also included.You will notice that her books contain recipes that you feel you have seen in her other cookbooks but there are variations and also enough new recipes that make this book a keeper.The common complaint I have with some of Robin’s books is the lack of pictures, and there aren’t any in this one as well except the front and back cover. But luckily, there will be enough pictures posted on the blog tour to get an idea of how the recipes turn out!I made Szechuan Tempeh and Green beans(subbed the green beans with cauliflower since I was out of beans that day) and the Southwestern Mac and queso casserole. I have some of the tarts, frittatas and chilis(tequila sundown chili!) lined up to make through the Winter. Both the dishes came out fabulous. I end up increasing the spices and herbs called for in most recipes, thats just how my taste buds work. You can see what other bloggers are trying out and saying about the book on the Blog tour page here.Pictured Below: Southwestern Mac and Queso casserole minus the tortillas chips.Thank you so much to Robin Robertson for creating another awesome book and thank you to Harvard Common Press. To promote World Vegan Month, Robin Robertson is running a “30 Days of Vegan Cooking” campaign. Every day this month, she is sharing a recipe from the revised edition of Vegan Planet. You can follow along on her blog and Vegan Planet’s Facebook page.Pictured Below : Szechwan Tempeh

I am sooo wanting this book hardcore. Because I love one-dish meals. They are easy and tasty! The dishes you have made so far look beautiful. Of course, I’d probably be all about that mac and cheese right about now.

I make a one skillet meal that I veganized from an Eating Well recipe. It has onion, garlic, Italian seasoning, gnocchi, greens, white beans and tomatoes. The original had quite a bit of cheese, but we actually like it better without!

One dish I can not seem to find/make is a good mac and cheese. Robins dishes are all so good so I would assume the dish in this book would hit it on the nose!!! I would love to add her book to my library I have been able to get my meat loving daughter to buy a couple of her books too. She really likes Robins recipes 😉

I can pretty much turn anything into a one pot meal just out of sheer laziness of washing more than one pan, lol, but my absolute favorite intentional one pot meal is vegan Italian Hot Dogs. I actually posted the recipe a while back – super easy – under 10 ingredients (hot dogs, peppers, onions, garlic, red pepper flakes if you want, & vegan hot dogs, and french fries, plus vegan buns of choice) – super easy. I also love enchilada skillets and one pot pasta meals.

My favorite one dish meal is bibimbap. I have only just recently decided to try to ear vegan and I find that I like it a lot more than dishes with meat. This cookbook could help me to cook more vegan meals.

I make a spicy zucchini salsa that I came up with when I was working on the farm over the summer and had leftover veggies every week. Basically just chop em all into chunks (summer squash, tomatoes, tomatillos, cucumbers, peppers, eggplant, jalapenos, onions, etc.) mix em up with salt and pepper, lemon and/or lime juice, vinegar, oil. All roasted on one pan, and SOOO good on top of tortilla chips or beans!

Just made this recipe and substituted canned kidney beans for the tofu. I love the balance of sweet, citrus, with a bit of kick from the chipotle. The kidney beans actually keep it nice and sweet, and brings more fiber to your system! Thanks for sharing!